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Dried yeast 71B™ - Lalvin™ - 5 g
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Professionals recommend - producers prefer!
EAN: 067031000126
Brand:
Unit: tk
Stock qty: 42
Leveranstid inom Estland för lagervaror ca 3-5 arbetsdagar. OBS! På grund av den snabba prisökningen kan priser för icke-lagervaror ändras utan föregående meddelande! Standardpriser med 22% moms.
Price:
4,90 €
Lalvin 71B® Wine Yeast - Quality Choice for Home Winemaking
Lalvin 71B® is a high-quality wine yeast developed by the French Institut National de la recherche Agronomique (INRA). It is particularly valued for making new wines (vins nouveaux), pre-processed or tropical fruit wines.
Main characteristics:
- Ensures persistent aromas due to stable esters and higher alcohols
- Reduces malic acid during fermentation
- Suitable for white, red and rosé wines
- Ideal for aromatic grape varieties (Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo)
Technical data:
- Type: Saccharomyces var. cerevisiae
- Package size: 5g
- Dosage rate: for 20L white/rosé wine or 14L red wine
- Maximum alcohol tolerance: 14%
- Working temperature: 15-30°C (optimal 22-28°C)
Instructions:
- Mix yeast with warm water (35-37°C)
- Use water in 10 times the amount of yeast
- Let stand for 20 minutes
- Add to wine
Keywords: wine yeast, Lalvin 71B, home winemaking, fruit wine, malic acid reducer, fermentation, wine chemistry, wine yeast dosing method
| Weight (kg) | 0.500000 |
| High (m) | 0.125 |
| Width (m) | 0.095 |
| Length (m) | 0.065 |
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Lalvin 71B® Wine Yeast - Quality Choice for Home Winemaking Lalvin 71B® is a high-quality wine yeast developed by the French Institut National de la recherche Agronomique (INRA), ideal for making white, red, and rosé wines. Main Characteristics Type: Saccharomyces var. cerevisiae Package size: 500g Alcohol tolerance: up to 14% Dosage rate: White and rosé wine: 20-25 g/hl Red wine: 25-35 g/hl Applications Especially suitable for aromatic grape varieties such as: Riesling Kerner Müller-Thurgau Dornfelder Rondo Advantages Production of stable esters and higher alcohols Partial malic acid conversion during fermentation Suitable for MLF (malolactic) fermentation Ensures stable aromas Instructions for Use Prepare warm water (35-37°C) Use 10 times the amount of water compared to yeast quantity Mix thoroughly Let stand for 20 minutes Add to wine Fermentation Temperature Working temperature: 15-30°C Optimal temperature: 22-28°C
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Lalvin W15® Wine Yeast - Quality Choice for White, Red and Rosé Wine Making Lalvin W15® wine yeast is a top choice recognized by the Swiss Wine Institute of Wädenswil for making dry wines. This professional yeast is ideally suited for producing white, red, and rosé wines. Main Characteristics Lalvin W15® ensures low fermentation temperature, preserving the wine's freshness and fruity notes. The yeast helps maintain low pH levels and enhances wine quality due to high glycerol and succinic acid levels. Technical Data Package size: 125g Dosage: White and rosé wine: 20-25g/hl Red wine: 25-35g/hl Productivity: Red wine: ~1200 liters White wine: ~1500 liters Fermentation temperature: +10°C to +23°C Maximum alcohol content: 15% Instructions for Use Dissolve the yeast in warm water (35-37°C), using 10 times more water than yeast. Mix thoroughly and let stand for 20 minutes. Then add the mixture to the wine. Recommended to use with MLF (lactic acid bacteria).
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Main Characteristics: Alcohol tolerance: up to 18%. Fermentation temperature range: 10-30°C. Low foaming properties. Quick clarification and compact sediment. Compatible with MLF (malolactic bacteria).
Technical Data: Package size: 125g. Dosage: 20-25g/hl. Amount treatable with one package: approximately 1500 liters.
Instructions for Use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Gradually add wine to equalize temperature. Ensure temperature difference doesn't exceed 5-8°C. Complete the process within 30 minutes.
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Lalvin EC 1118® is the award-winning "The original Prize de Mousse" champagne yeast, created for producing high-quality wines. This versatile yeast is excellent for fermenting champagne, white, red and rosé wines, as well as ciders.
Main Characteristics: Alcohol tolerance: up to 18%. Fermentation temperature range: 10-30°C. Low foaming properties. Quick clarification and compact sediment. Compatible with MLF (malolactic bacteria).
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Instructions for Use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Gradually add wine to equalize temperature. Ensure temperature difference doesn't exceed 5-8°C. Complete the process within 30 minutes.
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Lalvin 71B® Wine Yeast - Quality Choice for Home Winemaking Lalvin 71B® is a high-quality wine yeast developed by the French Institut National de la recherche Agronomique (INRA), ideal for making white, red, and rosé wines. Main Characteristics Type: Saccharomyces var. cerevisiae Package size: 500g Alcohol tolerance: up to 14% Dosage rate: White and rosé wine: 20-25 g/hl Red wine: 25-35 g/hl Applications Especially suitable for aromatic grape varieties such as: Riesling Kerner Müller-Thurgau Dornfelder Rondo Advantages Production of stable esters and higher alcohols Partial malic acid conversion during fermentation Suitable for MLF (malolactic) fermentation Ensures stable aromas Instructions for Use Prepare warm water (35-37°C) Use 10 times the amount of water compared to yeast quantity Mix thoroughly Let stand for 20 minutes Add to wine Fermentation Temperature Working temperature: 15-30°C Optimal temperature: 22-28°C
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